Breakfast Hashbrown Casserole—feeds 12 or more

I developed this recipe because I wanted a bread-free casserole.  It reminds me a little of spanish tortillas (eggs and potatoes), but it definitely is tasty!  This was a family hit.

Ingredients
10 Eggs
1 can cream of mushroom soup
1 cup milk
2 cups shredded cheese (I recommend pepperjack, but sharp cheddar works well too)
1 bag frozen hashbrowns
breakfast meat (I used bacon, but ham or sausage would work well)
oil spray
onion powder
garlic powder
black pepper
red pepper flakes (optional)

Instructions

1. Cook the breakfast meat, if necessary.
2. Heat oven to 350 degrees.
3. In a casserole pan, spray the bottom and sides.
4. Layer in the hashbrowns.
5. Sprinkle onion and garlic powder over potatoes.
6. In a bowl,whisk eggs, milk, mushroom soup, and pepper well.
7. Add 1 cup of shredded cheese to mixture and combine ingredients.
8. Pour the mixture over the hashbrowns.
9. Add your meat over top.
10. Top with remaining cheese.
11. Bake covered for 20 minutes.
12. Take cover off and bake for another 30 minutes or until the cheese is melted and just starting to brown.
13. Take out and let it rest for 10 minutes.
14. Eat it!